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So many soups are thickened with roux—a paste of butter and flour. Is there a way to thicken soups without using the butter and flour?

So many soups are thickened with roux—a paste of butter and flour. Is there a way to thicken soups without using the butter and flour?
Submitted by kayla.b.craig

There are a couple of ways you can thicken soup without using roux. Vegetable soups, such as red pepper, tomato, or broccoli soup, benefit from a spin in a food processor, which twirls the ingredients into a rich, thick puree.

If broth soups, such as vegetable beef or chicken noodle, need a little more body, just stir in some instant potato flakes until the soup reaches the thickness you desire.

You may also thicken clear soups with slurry of cornstarch and water. The side of the cornstarch box will tell you how much to use.


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